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Coconut-Pecan Filling and Frosting

Coconut-Pecan Filling and Frosting recipe
photo by:kraft
This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there's a whole dessert underneath it.
time
prep:
20 min
total:
20 min
servings
total:
About 4-1/2 cups or 36 servings, 2 Tbsp. each
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What You Need

4
 egg yolks
1
can  (12 oz.) evaporated milk
1-1/2
tsp.  vanilla
1-1/2
cups  sugar
3/4
cup  butter or margarine
1
pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2
cups  chopped PLANTERS Pecans

Make It

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

Kraft Kitchens Tips

Size-Wise
Enjoy this rich, classic BAKER'S recipe. A small amount goes a long way so keep tabs on portions.
Note
Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.
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